Kale and Roasted Vegetable Salad: Warm and Hearty Recipe
This warm and hearty Kale and Roasted Vegetable Salad is a nutrient-packed dish perfect for a wholesome meal or a flavorful side. Featuring roasted sweet potatoes, Brussels sprouts, carrots, and red onion, combined with tender massaged kale, toasted pumpkin seeds, and dried cranberries, it offers a satisfying mix of textures and flavors. The tangy balsamic dressing with a hint of maple syrup complements the natural sweetness of the roasted veggies, making this salad both delicious and nutritious.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Salad:
- 4 cups kale, chopped and stems removed
- 1 cup diced sweet potatoes
- 1 cup Brussels sprouts, halved
- 1 cup carrots, sliced
- 1/4 cup red onion, sliced
- 1/4 cup toasted pumpkin seeds
- 1/4 cup dried cranberries
For the Dressing:
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- Salt and pepper to taste
Instructions
- Roast the Vegetables: Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes, halved Brussels sprouts, sliced carrots, and red onion with olive oil, salt, and pepper. Spread the vegetables evenly on a baking sheet. Roast for 20 to 25 minutes, stirring halfway through, until the vegetables are tender and caramelized.
- Prepare the Kale: Place the chopped kale in a large bowl. Drizzle with a small amount of olive oil and massage the leaves for 2 to 3 minutes until they soften and darken in color, which helps to reduce bitterness and improve texture.
- Make the Dressing: In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup, salt, and pepper until well combined and emulsified.
- Assemble the Salad: Add the roasted vegetables to the massaged kale. Sprinkle the toasted pumpkin seeds and dried cranberries over the mixture. Drizzle the dressing on top and toss gently to coat all ingredients evenly.
- Serve: Serve the salad warm as a satisfying main dish or as a flavorful side. Optionally garnish with additional toppings such as crumbled cheese or avocado slices for added richness and texture.
Notes
- Massaging the kale softens its texture and reduces bitterness for a better eating experience.
- To toast pumpkin seeds, dry roast them in a skillet over medium heat for 3 to 5 minutes until golden and fragrant.
- Feel free to add crumbled feta or goat cheese as a garnish to enhance flavor.
- This salad can be served warm or at room temperature depending on preference.
- Leftovers can be refrigerated for up to 2 days; reheat slightly before serving to maintain warmth.
Keywords: kale salad, roasted vegetable salad, warm salad, healthy salad, autumn salad, vegan salad option, pumpkin seeds, balsamic dressing
